Fudge Brownie Cupcakes with Cookie Dough Frosting

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Fudgy homemade brownie cupcakes with cookie dough frosting on top. One incredible dessert that you’ll want to make again and again!

Fudgy homemade brownie cupcakes with cookie dough frosting on top. One incredible dessert that you'll want to make again and again!
Fudgy homemade brownie cupcakes with cookie dough frosting on top. One incredible dessert that you'll want to make again and again!

There’s also nothing like kicking off the summer with dense fudgy brownies, cupcakes, and cookie dough. Step aside bikini…

Fudgy homemade brownie cupcakes with cookie dough frosting on top. One incredible dessert that you'll want to make again and again!

These fudge brownie cupcakes are so chocolatey that your head will spin. They aren’t light and fluffy like regular cupcakes, nor are they as dense as brownies.  But they are so rich, so moist, so fudgy, and will practically melt in your mouth. Eating one is by far, the best chocolate experience I’ve ever had. Yes, the brownie cupcakes themselves are an experience.

Now, let’s move on to the frosting. It’s like pure (egg-free!) cookie dough, but smooth enough to slather onto a cupcake or a graham cracker or a pretzel (trust me).

I’m really just going to shut up with the blabber because… let’s face it, when you put a brownie & a cupcake & cookie dough together, there really are no words. Like I said before, step aside bikini.

Fudge Brownie Cupcakes with Cookie Dough Frosting

Ingredients:

Brownie Cupcakes

  • 4 ounces unsweetened or bittersweet chocolate, chopped (I used Ghirardelli)
  • 1/2 cup (115g) unsalted butter, cut into cubes
  • 1 and 1/4 cups (250g) granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 3/4 cup (94g) all-purpose flour
  • 1/4 teaspoon salt

Cookie Dough Frosting

  • 1/2 cup (115g) unsalted butter, softened to room temp
  • 3/4 cup (150g) packed light brown sugar
  • 1 tsp vanilla extract
  • 1 cup + 2 Tablespoons (140g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup (60ml) milk (I used vanilla almond milk, but soy or regular would be fine)
  • 1 cup (180g) mini chocolate chips

Directions:

  1. Preheat oven to 325F degrees.  Line 12 muffin tins with baking cups or spray with nonstick spray. Set aside.
  2. Melt the chopped chocolate and sliced butter together in the microwave in 30 second increments, stirring after each until completely smooth and combined.  Allow to cool for a few minutes.  Stir in sugar, then vanilla.  Add in eggs, 1 at a time, mixing well after each addition.  Mix in the flour and salt.
  3. Pour batter into 12 muffin tins and bake for 20-23 minutes.  Mine took 22 minutes.  A toothpick inserted in the center will have moist crumbs.  Be careful not to overbake the cupcakes.
  4. For the frosting: While the cupcakes are cooling in the pan, make the frosting. With an electric or stand mixer fitted with a paddle attachment, cream together the butter and sugar at medium speed. Add the vanilla and beat well. Stir in the flour and salt until doughy. Stir in the milk and beat until fluffy. Gently fold in chocolate chips. Frost cooled cupcakes.

Recipe Notes:

Sally's Notes:

*I find these cupcakes are best served cold. I kept mine in the fridge. It also helped to avoid the cookie dough frosting from melting.

*You could easily use boxed brownie mix as a shortcut, but you would need to adjust the frosting accordingly since the cookie dough frosting recipe below only makes enough for 10-12 cupcakes.

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Here are some more sweets from my kitchen you will enjoy!

Chocolate Chip Cookie Granola Bars

Cookie Granola Bars

Fudge Brownie Cupcakes with Peanut Butter Frosting

PB Frosted Brownie Cupcakes

Death by Chocolate Cupcakes

Death by Chocolate Cupcakes

Yes, this is cookie dough FROSTING!

174 Comments

All Comments

  1. Made this for a potluck lunch at work the other day. Followed the recipe exactly, except I did mini cupcakes. They were a big hit! I made the cupcakes and frosted them the night before. It all came together pretty quickly. Refrigerated overnight, then left at room temp a few hours before serving. Perfect and delicious! (I did try one cold, but they were kind of hard and the cupcake stuck to the wrapper.) FYI – it made 36 mini cupcakes and just enough frosting; I will definitely make this one again. Thanks for the recipe!

  2. Thank you for this wonderful recipe! We teach Sunday School and I will usually bring a snack for the kids, and these have been a Big hit with both the high schoolers and jr. highers. In fact, when I mentioned bringing snacks into the Jr. High, one of the girls said, YES, my sisters told me about these brownie things you made with cookie dough on them! And after I brought them to the Jr. Highers for a snack I had one of their mom’s come up to me and ask for the recipe because her daughter Loved them! I do find that I need to bake them quite a bit longer than the recipe states, but since I live at over 7000 feet, I’m used to recipes being different. I love that the recipe is quick and easy and has such great results. Thanks again!

  3. I never leave comments on recipes, but this was absolutely the most amazing cupcake I have ever made! I love the combination of brownies and cookie dough, and not only was this recipe super simple and easy, but also absolutely delicious! If you love indulgent desserts- this one is for you!

  4. Hello! 
    If I’m baking these the night before I’m serving them, should I frost them the night before or just before serving them/closer to when I serve them?

    Thanks!

  5. Hi! I’m making these for a coworkers’ birthday this week. I need them for Thursday. Can I make them tonight (Tuesday), and frost them tomorrow (Wednesday)? I want them to be their best, so if I need to do the whole process Wednesday, I can.

    Also, I’m going to make them into mini-cupcakes. What would you recommend for baking time? Thanks!

    1. Absolutely– I’d keep them at room temp overnight then in the fridge after you frost them. Mini bake time should probably be 10-13 minutes

  6. Good morning! Quick question about the frosting. Can it be piped onto the cupcakes, or is it not the right consistency for piping?

  7. Hi Sally! I made these before and they were amazing! I’m making them again for my husbands birthday but I can’t remember if I ended up using bittersweet or unsweetened chocolate. Which do you prefer?

  8. Hi 🙂 I was wondering if it would be possible to use dark chocolate instead of bittersweet or semi-sweet chocolate? Thank you x

  9. Is it okay to use semi sweet chocolate for the cupcakes, or would that be too sweet?
    I do have unsweetened chocolate, but not bittersweet. I am staying out of grocery stores until after Thanksgiving! Thanks!

  10. I am planning on making these in the morning! I am sure they will be a HUGE HIT in my house as my family loves “brookies” and this will put a frosty spin on the norm! Thanks so much for this recipe!!! 🙂 I can’t wait to try it!!!

  11. Hello Sally! I made this cookie dough frosting with your Simply Vanilla Cupcake recipe for a church event last night and to celebrate the essence of National Chocolate Chip Cookie Day! Those mini cupcakes were devoured! Thank you for your amazing, moist, and delish recipes!!!

  12. Hi Sally!
    For how many days they can be stored in the refrigerator? and can they be frozen with the frosting?
    Thanks 🙂

Reviews

Questions

  1. Hi Sally!
    For how many days they can be stored in the refrigerator? and can they be frozen with the frosting?
    Thanks 🙂

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